"To make the cheese on top of the coating, you actually only know about the pizza you make yourself. I don't know how many different Italian restaurant I've already visited, because the dough is always on the sauce and under the lining. You can eat, it's fine. The pizza is pretty salty and hard. Yesterday, I've been trying again for years. One thing I noticed yesterday for the first time: On the bottom you can see a fairly evenly patterned structure, which I cannot assign, looks like machine-made."
